通常去到些舊式老牌餐廳都很喜歡點焗酥皮湯，酥皮什麼什麼的，當還是小朋友的時候每每酥皮湯上桌時更會嘩嘩聲，覺得特別震憾！
適逢秋冬節氣，吃栗子正合時宜，便啟發了做這一道Crossover菜式。
一般的Bechamel Sauce 是用牛奶，牛油和麵粉製成，但因為我用栗子做底已可令醬汁有一點杰，所以我棄用牛油和面粉，改為用忌廉，牛奶，栗子和其他香料作醬汁。
栗子忌廉海鮮批 Seafood Pie in Chestnut Bechamel Sauce
栗子忌廉汁:
忌廉 120ml
牛奶 50ml
栗子 10粒 (去殼去衣)
原粒黑椒 1/2茶匙
紅洋蔥 1/4個 (或用2粒紅蔥頭代替)
意大利芫荽 2條
月桂葉 1片
海鹽 1茶匙
材料：
魚塊 1塊 (可用Halibut, Cod, Haddock，切成一口大少)
蝦 6隻 (去腸去殼留尾)
急凍廣島蠔 6隻
蛋 1隻 (打散)
急凍菠菜 少許 (解凍)
急凍酥皮 1塊
For the Chestnut Bechamel Sauce:
120ml Cream
50ml Milk
10 Chestnuts (deshelled)
1/2 tsp Whole Black Pepper
1/4 Red Onion (Or replaced by 2 shallots)
2 sprigs Italian Parsley
1 Bay Leaf
1 tsp Sea Salt
Other Ingredients：
1 Piece of Fish (Can be Halibut, Cod or Haddock，cut into mouthful pieces)
6 Shrimp (deveined, peeled, tails on)
6 Hiroshima Frozen Oysters
1 Egg (Beatened)
A Handful of Frozen Spinach (defrosted)
1 Frozen Puff Pastry
1. 在一湯鍋內放入栗子忌廉汁材料，以小火煮至栗子變軟。
Place the ingredients of the chesnut bechamel sauce in a stock pot, cook over low heat until chestnuts are softened.
2. 同時把魚沾上鹽及蛋汁，放入煎鍋煎香。
Meanwhile, season the fish pieces with salt and cover with the egg, pan fry till golden.
3. 利用手提攪拌器把醬汁打滑。
By using a hand blender, blend the sauce until smooth.
4. 將蝦及蠔放入醬汁內煮熟。
Place shrimp and oysters in the sauce, boil until cooked.
5. 煎好的魚塊放入18cm橢圓焗批盤內。
Place the fish pieces in an 18cm oval pie dish.
6. 再把醬汁連同蝦，蠔和菠菜倒入。
Pour the chestnut sauce together with the shrimp and oysters, add defrosted spinach.
7. 急凍酥皮放室溫5分鐘解凍，蓋在焗批盤上，按壓碗邊黏好，剪走多餘部份。
Place puff pastry in room temperature for 5 minutes to defrost. Cover on the pie dish, press onto the sides and trim.
8. 可隨意在酥皮上輕輕𠝹上花紋，再掃上蛋汁。
Brush the surface with egg mixture.
9. 放入已預熱180ºC 的Airfryer內，焗6分鐘至表面金黃。
Place the pie dish into Airfryer which has been preheated to 180ºC, bake for 6 minutes until puff pastry is golden.
10. 熱辣辣的栗子汁海鮮批完成。
A fluffy hot seafood pie in chestnut bechamel sauce is ready!
實情是我諗咗2年，終於都買咗新玩具 - Airfryer! 因為我本來有一個電炸鍋，但每次要用好多油，油隔完又唔放得耐，搞到用開嗰期就成日食炸嘢食到喉嚨痛，於是就下定決心掉咗個電炸鍋買咗Airfryer！
炸鍋唔止用嚟炸嘢，做中菜時先將海鮮走油都好重要。咁有新玩具就即刻試吓做唔做到呢個效果先。
由於我一向即興，就地取材，所以用了冰隔入面嘅急凍日本刺身生蠔，如果有準備，可買美國桶蠔，大隻啲，又唔駛咁貴。
整個過程10分鐘搞掂，好快有得食！
薑蔥砵酒焗蠔
器具：
Airfryer
Skillet
材料：
蔬菜油 適量
薑片 10片
蔥 4條 (切段)
大蔥 1/2條 (斜切片)
急凍日本刺身生蠔 20隻 (或美國桶蠔 10隻)
薄口醬油 2湯匙 (或一般醬油1湯匙 + 1湯匙水)
砵酒 100ml
糖 2茶匙
1. Airfryer 預熱200ºC，3分鐘
2. 將薑片，蔥，大蔥切好。另醬油，砵酒，糖混合好備用。
3. 直接將急凍蠔不用解凍放入Airfryer 200ºC，5分鐘*。中途搖一搖個鍋免黐底。
4. 將Skillet燒到火紅火熱，加油，將薑片，蔥，大蔥爆香至微焦。
5. 把Airfryer內的蠔倒入Skillet中，再倒入砵酒醬油，這時立刻快手拌勻，應該很快醬汁便會caramelize，變成微黏狀態，直接熱辣辣上檯，開飯！
*由於我是Airfryer新手，不知道如用桶蠔需時多久，我估大約200ºC，3-4分鐘都可以，只要表面金黃，蠔身漲起就可以。如沒有Airfryer，就要麻煩一點，用傳統的走油方式來做了。
Pan-seared Oysters in Port Wine
Equipment：
Airfryer
Skillet
Ingredient：
Vegetable Oil
10 Thin Slices of Ginger
4 Green Onion (Cut in 8cm length)
1/2 Leek (Slice diagonally)
20 Frozen Kagoshima Oysters (or 10 Bottled Fresh Oysters)
2 tbsp Light Soy Sauce (or 1 tbsp Soy Sauce + 1 tbsp Water)
100ml Port Wine
2 tsp Sugar
1. Preheat Airfryer to 200ºC for 3 minutes
2. Prepare the ginger, green onion and leek. Mix the soy sauce, port and sugar and set aside.
3. Place the frozen oysters directly into the Airfryer at 200ºC for 5 minutes*。Shake the tray midway.
4. Heat the skillet until it's very very hot, add oil. Then sear the ginger, green onion and leek until they are lightly browned.
5. Put the cooked oysters in the Airfryer into the skillet, then pour the Port and Soy mixture. Stir quickly to allow the sauce to cover the surfaces of the oysters. The sauce should be caramelized very quickly. Serve directly on the skillet to enjoy this sizzling hot dish.
*Since I am new to Airfryer, I am not sure how long it takes to airfry the bottled fresh oysters, I guess it takes around 3-4 minutes under 200ºC, as long as the surface is golden and the oysters bulge. If you do not have an Airfryer, then you'll need to deep fry the oysters in oil the traditional way.
